Mabel's Strawberry Pie

July 09, 2017

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When I was a much younger woman, I had a next door neighbor that I loved dearly named Mabel. Our houses were attached in a row of military PMQ's or military married quarters. We had children around the same age, and we shared a lot in common, both being women of great faith, loving working with our hands and a great love of food and fine cooking!

We used to sit on the front steps every night after supper drinking a
cup of coffee together and catching up on our day just spent. They were
busy days with young families. Good times!

I have many, many lovely memories of times spent together playing cribbage (with husbands as our partners), once a month dinner parties, ball room dance lessons, women's guild activities, etc. We remain good friends to this day and I always make a special effort to see her when I am home to Canada visiting, even if it is only getting together for a beverage and a good natter.

Mabel was an excellent cook (still is!) and shared many recipes with me during the years. This is her recipe for a delicious Strawberry Pie.

It's delicious to the taste and very simple. I have always loved it, so did my family and now Todd does too. It just wouldn't be summer without making this at least once during strawberry season.

The filling is made in the microwave. Its very easy. You just mix together sugar and cornflour (cornstarch) and some water, along with a portion of fresh berries and cook in the microwave until thick. I like to whisk it every couple of minutes.

You let the resulting thick stawberry pudding type of mixture cool for a while until just lukewarm, and then fold in another portion of fresh berries. So you have a kind of jelled mixture filled with fresh berries. This gets spooned into a crisp baked pie shell and the chilled overnight, or at least for several hours.

Ready to be cut into wedges and served with a hefty dollop of whipped cream, or in my case here today, clotted cream. Totally scrumptious.

It
would not be summer without making this delicious pie recipe from my
good friend Mabel at least once or twice. This has been a "must make" in
my family for about 30 years give or take.

1 quart fresh strawberries (800g) be generous

3/4 cup white sugar (150g)

4 TBS cornstarch (cornflour)

1/2 tsp salt

1/2 cup hot water (120ml)

You will also need:

1 9-inch baked pie shell

whipped cream for serving

Wash, drain and hull the berries. Cut in half. Whisk
the sugar, cornstarch and salt together in a bowl. Whisk in the hot
water slowly, whisking until smooth. Add half the berries. Microwave
on high for 5 to 6 minutes, stirring every two minutes, until thick and
cooked. Remove and allow to cool completely. Fold in the remaining
berries and spoon ito a baked pie shell. Smooth over and place in the
refrigerator to chill for at least several hours. Spoon whipped cream
over top to serve.

I think that recipes which have stories and great memories attached are the best kinds of recipes of all, don't you? I never sit down and enjoy a piece of this pie without thinking of my dear friend and remembering special times spent in each other's company!

It is truly a deliciously fabulous recipe, but I will let the plate speak for itself. Make this as soon as you can. You will not regret and I predict it will soon become a favourite of your family as well. Thanks Mabel! Bon Appetit!

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About Me

Marie Rayner

Canadian ex pat deliciously living and cooking in the UK. I cook and eat every day. I like to take pictures of it and then share it with you!

How I got Here

Welcome to my English Kitchen. I moved over here to England from Canada in the year 2000. Before I arrived, I was told that the cooking and food over here was awful, except for the Roast Beef and the Fish and Chips. I had no idea of what to expect, but it didn't sound good.
I landed at Heathrow with a bulging suitcase full of kitchen tools, handwritten recipes and a 4 litre can of Maple Syrup, totally prepared to be greeted with the worst.
I am happy to say that over the past 17 years I have discovered that most of what I had heard was totally and completelywrong!
Here in the UK we have some of the best poultry, meats, fishes, ingredients and produce in the world, and some of the most innovative chefs. I have learned so much about cooking in the past fifteen years, and I've enjoyed trying and experiencing many new things, thankfully most of them wonderfully delicious!
I love English food . . . both the traditional, and the wonderful blend that is modern British Cuisine . . . a delicious mixture of a variety of tastes and cultures.
I hope you'll come along with me as I explore all the wonderful tastes, sights and textures that England has to offer even the most discerning of palates.

Contact Me

If you have any questions or want to work with me, feel free to e-mail me at mariealicejoan@aol.com

Colour me Chuffed

Thank You

TWEET

Did You Know???

Make Your Own Self Raising Flour:You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.

Make Your Own Baking Powder:You can make your own baking powder by combining 1 tablespoon of bicarbonate of soda with 2 tablespoons of cream of tartar. It's ideal for coeliac sufferers who can't find the gluten-free variety of this raising agent, but measure it out carefully because too much or too little can upset a recipe's balance.

Make Your Own Mixed Spice:You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.

Make Your Own Cajun Seasoning: Mix together 2 1/2 TBS of salt, 1 TBS dried oregano leaves (Rub to a powder using your fingertips), 1 TBS sweet paprika, 1 TBS cayenne pepper, and 1 TBS ground black pepper. Store in an airtight container out of the light for up to six months.Make Your Own Pumpkin Pie Spice: Mix together 1 TBS ground cinnamon, 2 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp ground allspice, 1/2 tsp freshly grated nutmeg and a pinch of ground mace or ground cardamom. Store in an airtight container out of the light for up to 6 months.